with Cucumber-Tomato Salad and Yogurt Sauce
Ingredients: Ground bison • Tomatoes • Basmati rice • Cucumber • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Almonds • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • Raisins (raisins, cottonseed oil) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Middle eastern spice blend (spices (including mustard) and herbs, dehydrated vegetables (garlic, onion), salt, dextrose, silicon dioxide, canola oil) (mustard) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Lean Ground Bison
250 g
Basmati Rice
0.75 cup
Panko Breadcrumbs
0.165 cup
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Parsley
7 g
Almonds, sliced
56 g
Sultana Raisins
28 g
Yogurt Sauce
6 tbsp
Vegetable Broth Concentrate
2 unit(s)
Middle Eastern Seasoning
15 g
Cumin-Turmeric Spice Blend
4 g
Butter*
2 tbsp
Milk*
1 tbsp
Oil*
0.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and Cumin-Turmeric Spice Blend. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, line a baking sheet with parchment paper.
- To a medium bowl, add Middle Eastern Seasoning, bison, half the panko (use all for 4 servings) and 1 tbsp (2 tbsp) milk. Season with salt and pepper, then combine.
- Roll mixture into 6 (12) equal-sized logs.
- On the prepared baking sheet, arrange koftas.
- Roast in the middle of the oven for 13-15 min, until golden and cooked through.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Halve cucumbers lengthwise. Cut into 1/2-inch half-moons.
- Roughly chop parsley.
- In a large bowl, toss together tomatoes, cucumbers, half the parsley and 1/2 tbsp (1 tbsp) oil. (TIP: We love the flavour of olive oil here!) Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!)
- Transfer to a plate.
- Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter, almonds and raisins. Season with salt.
- Divide rice between plates. Top with koftas and cucumber-tomato salad.
- Drizzle yogurt sauce over top, then sprinkle with remaining parsley.
1080
kcal
Calories
57
g
Fat
20
g
Saturated Fat
101
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
1190
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
300
mg
Calcium
9.5
mg
Iron
